The Alaska Spot Prawn
is known by some as the "Lobster of Alaska". These shellfish can be used
in a variety of menu applications and are known for their sweet,
delicate flavor and firm texture.

Alaska
Spot Prawns are the preferred shellfish of Japanese Sushi restaurants.
Sushi restaurants often serve the tail raw, while battering the head
with tempura batter and deep frying this half to create a sort of
Prawn-Potato-Chip.

Western Cuisine more commonly will skewer and
grill the whole prawn or pan-fry the prawn whole or split. The magic of
Spot Prawns, known to experienced Chefs, requires that you always under
cook this Jumbo Crustacean, if you are grilling or pan-frying! One
minute or less on each side, you want to always serve Spots rare!

Directions:In
a blender or food processor, combine the ginger, garlic, vinegar,
peanut butter, red pepper flakes, and soy sauce. Process until well
blended and chill. The sauce can be made and refrigerated up to
2 days in advance. In a large saucepan, bring the water to the boil
with the lemon slices and soy sauce. Drop in the shrimp, reduce
the heat to a simmer, and cook 2 to 3 minutes, or until they turn
pink. Drain, peel, and devein the shrimp. Chill them until ready
to serve. The cooked shrimp can be refrigerated up to 2 or 3 days.
To serve, arrange the shrimp on a platter with a bowl of the sauce
and toothpicks.
Compliments of Jason

Ingredients:1
untreated cedar plankOlive oil for
coating, plus 2 T1 pound shrimp,
head on and in shellCreole spice,
recipe included1 small red onion,
thinly sliced2 Italian tomatoes,
quartered
Directions:Preheat
grill. Oil the cedar plank on one side. Assemble the plank: Toss
the tomatoes and onions with 1 tablespoon of the oil and creole
spice. Lay out the tomatoes and onions on the cedar plank, making
sure not to get to close to the edge. In the same bowl, toss the
shrimp with the remaining oil, and season with creole spice. Lay
out the shrimp on top of the tomatoes and onions. Place in the center
of the grill. Cover and cook 10 minutes. Serve with lemon butter.
Compliments of Jason

Directions:First
make the crepes...I have a crepe maker, so it's pretty easy
butif
you don't do this: Put all the ingredients for the basic crepes,
except the oil in a blender jar, blend at top speed for about
a minute. Place a 7-inch crepe pan over moderately high heat and
brush it with alittle
of the oil. Pour about 2 Tablespoons of batter into the center
of the pan. Tip the pan in all directions to spread the batter
evenly. Cook for 1 minute. Bubbles should appear on the crepe
immediately andit should
be very thin. Flip it over by turning with a spatula and your
fingers, cook the second side for about a half minute. Stack the
crepes on a plate as you make them, with a piece of wax paper
in between so they do not stick. You can cover and refrigerate
them. They will keep for 2 days. Makes about 15 7-inch crepes.
For my party, I cut the crepes in half to give me 30.

Make
the sauce: Melt the butter in a 2qt. saucepan. Remove from
heat. Add the flour, stirring with a wooden spoon until the mixture
is smooth. Pour in 2 cups of the milk all at once, whisk the flour
mixture and milk together until blended. Return the pan to high
heat and whisking constantly, bring to a boil, cook for 2 minutes
(the sauce will be very thick at this point). Pour 3/4 cup of
the sauce into a medium size mixing bowl (to be used later for
the shrimp filling) and set aside. Pour the remaining 1/2 cup
of milk and the cream into the sauce in the sauce pan. Add the
salt, white pepper to taste, and the lemon juice. Whisk until
smooth. Taste for seasoning.Filling:Cut
the shrimp into 1/4 inch slices. Melt the butter in amedium
size pan and add the chopped shallots or scallions, sauté
for 1minute.
Add the shrimp and cook 2 more minutes, until pink. Transferthe
contents to the bowl of sauce. Add the dill, salt, white pepper
totaste,
and lemon juice, gently mix all the ingredients together with
awooden
spoon. Taste for seasoning. The crepes may be filled at thispoint
or the filling refrigerated for an hour, in which case it willbecome
firmer and easier to handle. To
assemble:
Lay the crepe down, brown side up. With a tablespoon,divide
the filling equally among the crepes, placing it on the lowerthird
of each crepe but leave the edge bare. Lift up the bare edge andbring
it over the filling. Then carefully roll up the crepe but do nottuck
in the sides. Preheat oven to 375 degrees. Put the pan of creamsauce over
moderate heat, and cook for about 2-3 minutes, until warm. Pour
about 1/4 cup of the sauce into an ovenproof baking dish largeenough
to hold the crepes in a single layer. Tip the baking dish fromside
to side to coat the bottom lightly. Place the crepes in a row,touching,
seam side down. Spoon the balance of the sauce over them. Make
the topping by combining the bread crumbs, Swiss cheese, and thebutter,
cut into bits. Sprinkle the topping over the crepes. Bake for15 minutes.
Compliments of Loretta Ferrara

Directions:Step 1:Dipping Sauce: Add all ingredients together and marinate
the carrots and radishes from the summer rolls for at least 15 minutes.

Step 2:Shrimp: Season the shrimp with black pepper and sauté
in a nonstick pan until fully cooked about 3 minutes. Set aside.

Step 3:Summer Rolls: With lukewarm water, submerge rice paper sheets
until soft (about 1-2 minutes) and set aside. In boiling water,
blanch rice noodles until cooked, remove, and cool. Place rice sheets
down, top with prawns, noodles, marinated radishes and carrots,
yellow peppers, cucumber and cilantro. Roll tightly and slice on
the bias. Serve with dipping sauce. These summer rolls should be
served cool or at room temperature. This Asian dish is perfect for
a cool treat on a hot day.